Burrito Recipe | How to Make Burrito at Home | Mexican Burrito Wrap | Easy Veg Wrap Recipes | Ruchi

flour tortilla

🥗Healthier: whole wheat tortilla

💰Cheaper: corn tortilla

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner, while ground beef can be more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

Blanch 2 tomatoes, cool, chop, and peel skin.

Blend tomatoes, discarding excess water, until slightly chunky.

Add 1 chopped onion, 2 green chillies, 1 tsp oregano, 2 pinches cumin seed powder, 3 pinches sugar, coriander leaves, 1 tsp lemon juice, and salt to taste to the blender and blitz again.

Set the salsa aside.

Heat 2 tbsp olive oil in a pan.

Add 2 tbsp finely chopped garlic and sauté for a few seconds.

Add 1 shredded red onion, ½ green capsicum, ½ red capsicum, and ½ yellow capsicum cut into matchsticks; stir-fry on high flame for 30 seconds.

Add 2 blended and strained tomatoes (for puree) and cook until dry, stirring constantly.

Add ½ tsp cumin seed powder, 1 tsp oregano, 1 tsp chilli flakes, 1 tbsp taco seasoning, and 3 tbsp ketchup; mix well and cook for another minute.

Add ½ cup boiled corn and ¼ cup pressure-cooked kidney beans, followed by ½ cup boiled rice and salt to taste; mix well and turn off the flame.

For sour cream, drain 1 cup curd in a sieve for 1-1½ hours, then mix with a pinch of salt, 1 tsp lemon juice, and some spring onions.

Warm tortillas in a hot pan, brushing with olive oil for about 15-20 seconds on each side.

Layer lettuce, rice mixture, salsa, sour cream, avocado slices, and processed cheese on the tortilla.

Roll the tortilla tightly, folding in the sides, and cut in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens